Ingredients (Buy locally grown organic ingredients, if possible)
1 1/2 cups thick variety poha or flattened rice
2 teaspoons ghee (make organic ghee at home)
1 pinch asafoetida (hing)
1/4 teaspoon cumin seeds (jeera)
1/4 teaspoon mustard seeds
4-6 curry leaves, fresh
1/4 cup red onion, chopped
1 cup chopped vegetables: cauliflower, carrots, bell pepper
1/4 cup peanuts, roasted
1/2 teaspoon turmeric
Rock salt (saindhav salt) to taste
1 Tablespoon lime juice, more as needed
Cilantro for garnish, chopped
1. Gently rinse the poha in room temperature water and soak it for 10 minutes in a mixing bowl. Remove the excess water completely and keep it aside.
3. Add curry leaves, onions and stir for a few seconds. Add your favorite chopped veggies (carrots, cauliflower, capsicum) and cook until veggies are tender.
4. Add roasted peanuts, turmeric, salt and soaked poha. Mix gently. Cover it partially and let it cook for another 5-10 minutes. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
5. Remove from heat and add lime juice. Mix well. Garnish with chopped cilantro before serving. Served hot.
Recipe shared by Preeti Gupta
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